Our entire Test Kitchen team is in love with this easy meatless Monday dish. Using a spiralizer to create strands of golden beets results in a beautiful texture that stands up to hearty sauces and flavors. Sautéing the beet greens and folding them into the sauce creates a nice contrast of bitter against the sweet flavors of the pasta and vinaigrette. Peel the beets well so they maintain their vibrant color when roasted.
Golden Beet Pasta with Beet Greens and Goat Cheese
- 2 lb. (1 kg) golden beets with greens (4 to 6 beets)
- 2 Tbs. honey
- 2 Tbs. Champagne vinegar
- 1/2 shallot, minced (about 1 Tbs.)
- 6 Tbs. (3 fl. oz./90 ml) olive oil
- Kosher salt and freshly ground pepper
- 4 oz. (125 g) fresh goat cheese, crumbled
- 1/2 cup (2 1/2 oz./75 g) chopped walnuts, toasted
1. Preheat an oven to 400°F (200°C).
2. Twist the stems off the beets. Separate the leaves from the stems and discard the stems. Soak the leaves in a bowl of cold water to remove the dirt, then rinse and dry in a salad spinner.
3. In a small bowl, whisk together the honey and vinegar. Stir in the shallot. While whisking, slowly pour in 4 Tbs. (2 fl. oz./60 ml) of the olive oil. Season with a generous pinch of salt and a few grinds of pepper to make a vinaigrette. Set aside.
4. Cut the beet greens into 1/2-inch (12-mm) slivers. In a nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the beet greens along with a pinch of salt and sauté until wilted, about 2 minutes. Transfer the greens to a bowl and let cool.
5. Trim any remaining stems from the beets, then peel them. Spiralize the beets using the shredder blade, stopping to break or cut the strands every 3 to 4 turns. Transfer the beets to a large bowl. Toss the beets with the remaining 1 Tbs. oil and a pinch of salt. Divide the beets between 2 rimmed baking sheets and roast until the edges are barely brown, 8 to 10 minutes. Halfway through roasting, move the bottom baking sheet to the top rack and vice versa. When finished, the beets should still have a little bite to them.
6. Place the roasted beets in a large bowl. Add two-thirds of the vinaigrette, the beet greens, goat cheese and walnuts. Toss to coat, adding more vinaigrette if needed, along with additional salt and pepper, and serve. Serves 4 as main course or 6 as a first course or side dish.
Learn how to utilize the Sprializer to make 20 quick, healthy, and delicious meals in The Spiralizer Cookbook, by The Williams Sonoma Test Kitchen Cooks.